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    Home / Appetizer / Gefilte Fish

    Gefilte Fish

    Tender poached fish patties served cold with their own jellied broth and horseradish — the Ashkenazi holiday classic.

    ⏱ 45 minPrep time
    🔥 1 hrCook time
    🍽 8Servings
    🏷 AppetizerCategory
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    Gefilte Fish

    Gefilte fish is the Ashkenazi classic of poached fish patties served cold in their own jellied broth, with a spoonful of sharp horseradish. It came to Israel with Eastern European Jewish immigrants and still appears at every Passover seder and holiday meal. The name means stuffed fish in Yiddish, a reminder of the original dish of fish skin stuffed with ground fish, and homemade versions are a labor of love, which is exactly why they taste so much better than the jars.

    Tender poached patties in shimmering jelly

    The patties are delicate and finely textured, sweetened with onion and a touch of sugar, and simmered gently until they are firm but tender. The broth, rich with carrot and fish bones, sets into a clear, quivering jelly that glistens on the plate. A slice of cooked carrot on top and a dollop of horseradish provide the traditional finishing touches. Serve it cold from the fridge, where the jelly firms up into its shimmering best.

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    Step by stepInstructions

    1. Place the fish bones, half the onions, half the carrots, and the water in a large pot. Bring to a simmer and cook 30 minutes for the broth.
    2. Meanwhile, grind the fish fillets and remaining onion in a food processor until pasty. Add the eggs, matzo meal, sugar, salt, and pepper and pulse to combine.
    3. With wet hands, shape the mixture into 12 oval patties.
    4. Strain the broth, return it to the pot, and add the remaining carrots. Bring to a gentle simmer.
    5. Slide the patties into the broth in a single layer. Simmer gently, covered, for 1 hour. Do not stir.
    6. Carefully lift the fish and carrots from the broth with a slotted spoon and arrange in a serving dish.
    7. Boil the broth until reduced by a third, then pour it over the fish. Chill until set into jelly. Serve cold with horseradish.

    💡 Chef tips & storage

    A bare simmer is essential — boiling toughens the patties and clouds the broth. The jelly sets as it chills, so give it a full night in the fridge.

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    Recipe details

    Prep45 min
    Cook1 hr
    Servings8
    CategoryAppetizer
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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